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Apricots

Apricots are harvested in July, the soil underneath the trees is covered with a plastic cover sheet and the trees are shaken so the fruits fall onto the covers. Fruits are then filled into plastic containers and either carried into drying areas for natural drying without any preservatives or to sulphuring rooms if they will be treated with sulphur dioxide (SO2) to maintain their bright orange colour. Without sulphur dioxide apricots will turn brown due to enzymatic reactions.

Fruits are then carried to the drying fields and left under the sun for a few days. This initial drying helps release the stones of apricots from their flesh which allows to remove stones manually. Apricots are then put back onto the drying area to complete drying.

Sourcing

The Turkish province of Malatya is the centre of the world’s dried apricot industry, supplying more than 85% of world’s production, due to its unique climate conditions and soil properties.

Grading

At the origin processing plants, dried apricots are first graded by the number of berries per kg using vibrating sieves, washed, re-dried to remove excess water during washing, sorted to remove defects and packed.

Processed Apricot Products

We use whole apricots for further packing and processing at our UK plant and when dicing we add rice flour as a free flowing agent. Diced apricots are mostly used in breakfast cereals, snack bars, bakery, sauces & chutneys.

The groups of variants below are currently our most in-demand and thus most are available ex stock but we are happy to assist customers with their product enquiries and can offer bespoke or value engineered ingredients solutions.Please contact our NPD/sales team for more information.

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Diced

Whole

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